White Chicken Chili with Apples
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
- salt and pepper
- 1/4 cup flour
- 1/4 cup olive oil divided
- 1 medium onion chopped
- 2 tsp. ground cumin
- 4 tbsp. unsalted butter
- 1 1/2 - 2 pounds chicken tenders cut into bite size pieces
- 4 tsp. chili powder
- 2 apples, peeled and cut into 1/2-inch cubes (use yo
- 2 - 2 1/4 cups chicken stock
- 3/4 cup milk (i used full fat)
- 2 (15 oz.) cans pinto or white beans drained and rinsed
- 2 cups shredded monterey or mexican blend cheese (about 8
- Carbohydrate 4.69210675 g
- Cholesterol 15.265 mg
- Fat 7.4463237521502 g
- Fiber 0.000233750006556511 g
- Protein 0.06050125 g
- Saturated Fat 3.8801437752969 g
- Serving Size 1 1 Serving (14g)
- Sodium 10.0253716146264 mg
- Sugar 4.69187299999344 g
- Trans Fat 0.448839350058226 g
- Calories 84 calories
In a large dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add chicken, chili powder, and cumin. Season with salt and pepper, to taste. Cook the chicken, stirring, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a large bowl.Add the remaining 2 tablespoons of olive oil to the pot. Add apples and onion. Cook, stirring, until softened. About 6-7 minutes. Transfer to the same bowl as the chicken.In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute, and then whisk in 2 cups of chicken stock and milk, until thickened, about 3-4 minutes.Stir in the chicken-apple mixture and beans, bring to a simmer. If the chili is too thick, add remaining ¼ cup stock or as needed. Then stir in the cheese until melted.Serve with your favorite toppings: sour cream, scallions, cilantro, fresh salsa, avocado, tortilla chips.
